USA Today has quite sensibly published a story about the joys of driving rural Wisconsin in search of great cheese — great shout outs to Joe Widmer, Chalet Cheese Coop, Carr Valley, Arena Cheese and others.
Archive for March, 2009
The Great WI Cheese Roadtrip
Posted in Cheese News on March 25, 2009 | 1 Comment »
US Championship Cheese Contest announces champion from Wisconsin
Posted in 1 on March 20, 2009 | Leave a Comment »
The 2009 US Championship Cheese contest announced their results, and the US Champion is John Griffiths from Sartori Foods in Antigo, WI, for his SarVecchio Parmesan. SarVecchio has long been one of our favorites – we had a great time meeting with Master Cheesemaker Larry Steckbauer at the Antigo plant – and it is wonderful [...]
Seymore Dairy
Posted in Photos, Tasting Notes, tagged ader kase reserve, artisan, blue cheese, cheesemakers, handmade, seymore dairy, wisconsin on March 10, 2009 | Leave a Comment »
The Seymore dairy is making some fabulous blue cheese. Even if you think you don’t like blue cheese, they make some very sweet and mild blues that might change your mind. In general, the European-style blue cheeses they are making are based off of Gorgonzola and German styles, and not the pungent Stiltons or English [...]
Bleu Mont Dairy and Willi Lehner
Posted in Photos, tagged artisan, bandaged cheddar, bleu mont dairy, cave, cave aged, willi lehner on March 6, 2009 | Leave a Comment »
Last winter I had the opportunity to drive to southern Wisconsin and photograph Willi Lehner of Bleu Mont Dairy. Willi has constructed a cheese cave on his property where he ages his bandaged Cheddars and a few other things.
First of all, if you ever get a chance to try the Bleu Mont caved aged cheeses, [...]
Faribault Dairy Blue Cheese
Posted in General, Tasting Notes, tagged amablu, blue cheese, faribault dairy, lunds, minneapolis, mn, summit brewing company on March 4, 2009 | Leave a Comment »
We recently had the opportunity to go to the unveiling of a cheese produced by Faribault Dairy with Summit Brewing Company. The ideas was to combine blue cheese with beer, and the result was “Winter Blues” which was sold as a limited run at local Lunds and Byerly’s.
The taste was quite similar to Faribault’s Amablu [...]
